Filet Mignon with Hollandaise Sauce & Bacon Potatoes

I don’t think I need to say much to get you to try this recipe, filet mignon speaks for itself. This cut of beef is taken from the smaller end of the tenerloin (called the short loin), and it has a tender, melt in your mouth texture. As if this weren’t tasty enough, I went ahead and made hollandaise sauce for it and paired it with potatoes…and bacon. I know, it’s too much… But this is a special occasion meal. Skip the sauce if you’re watching your diet, and pair your beef with some salad instead!

Back to the Hollandaise sauce, this time I made the easy blender version. I found the recipe on The Joy of Cooking, and I don’t think I’ll make it the old fashioned way again! (although my arm could use the workout)

Here are a few tips to guarantee success when cooking this delicious cut of beef:

When selecting tenderloin or filet mignon slices, choose the lighter colored ones over dark red. This indicates more marbling which makes it more tender.
This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
Cutting into the meat to check doneness lets precious juice escape. Use the touch or finger test method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.
Since the beef tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.
Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.
To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

Tips from http://homecooking.about.com

Helga

Filet Mignon with Hollandaise Sauce

For the Beef:
Procedure adapted from Simply Recipes
Serves 2-4

Ingredients:
2-4 filet mignon steaks, 1 to 2 inches thick*
Salt
Canola oil
Black pepper to taste
( I used a peppercorn blend)

Procedure:

Allow the steaks to come to room temperature for at least 30 minutes and up to 90 minutes, depending on the thickness of the steaks. Just before getting ready to cook, pat the meat dry with paper towels, then coat with the canola or grape seed oil. Salt well, and add pepper to taste. I used a peppercorn blend that includes black peppercorns, grains of paradise, pink peppercorns and cubed pepper. (You can find something similar at your local gourmet store).
Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Swirl to coat the pan. Put the steaks in the hot pan and immediately turn the heat down to medium to medium high (depending on your stove top, medium on a high BTU gas range is about medium high on most electric ranges). Sear untouched for at least 3 minutes
Flip the steaks and cook for another 2-5 minutes, depending on how thick the steak is and how rare or well done you like your meat. You can use the finger test (see tips above) to test the doneness of your steak. Or you can use a meat thermometer inserted into the thickest part of the steak (120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium). Remove from the pan, loosely tent with foil and allow to rest while you make the sauce.

Blender Hollandaise Sauce

Recipe from The Joy of Cooking
Yields 1 cup

Ingredients:
3 egg yolks
2 tablespoons fresh lemon juice
1 pinch cayenne
1/4 teaspoon salt
1/2 cup butter

Procedure:

Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.
Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
Serve immediately or keep sauce warm by placing blender container in warm water.
Serve fillet mignon and spoon some of the sauce over it.

Potatoes with Bacon

A The Foodies’ Kitchen Original Recipe
Serves 2-4

Ingredients:
1 to 1 1/2 lbs small potatoes (unpeeled)
1 small onion, diced
1 clove of garlic, diced
4 strips of bacon, diced
salt and pepper to taste
1 tablespoon of olive oil

Procedure:

Bring water and 1 teaspoon of salt to a boil in a big enough pot to cook your potatoes. Add potatoes and let them cook until tender, for about 10 minutes.
Heat a large skillet over medium heat. Once it is hot, add the diced bacon and cook until it is crisp. Remove bacon, and set aside.
Using the fat from the bacon, add the onion and garlic and sautee until cooked through and it starts to brown slightly. Add another tablespoon of olive oil. Let it heat for a minute, and add your cooked potatoes.
Move them around the skillet until the skin starts to brown.
Add the bacon, and season with salt and pepper.
Serve

09:44 AM
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- Bacon, Beef, blender, filet mignon, hollandaise sauce, potatoes, tenderloin
0

Cauliflower Hash with Fried Egg

Hi guys, I’m back! I took a much needed vacation with my hubby and am now ready to tackle the holidays. I had this post in my drafts folder, which I wanted to share with you before I left… but you know how it is with all the organizing and packing.
I made this as a side dish a few weeks ago, and I think it’s an excellent choice for a weekend brunch or to pair with some soup for a cozy dinner.

Hash is essentially a mixture of diced potatoes, vegetables, spices and sometimes meats. It’s primarily a breakfast food, you can dice up anything you can think of such as a mixture of potatoes and sweet potatoes mixed with some bacon and onions. This particular version includes cauliflower, which makes it a very tasty way to sneak in some vegetables. The original recipe has some spinach in there, so feel free to add some after step 4. Just add it to the pan, and move it around for a few minutes until they it’s wilted. You can also add some chopped bell pepper, which I think would make an excellent addition.

Cauliflower Hash with Fried Egg

Servings: approximately 4
Recipe adapted from The Curvy Carrot

Ingredients

1 tablespoon extra-virgin olive oil
1 red onion, chopped (about 1 cup)
1 garlic clove, minced
1 head of cauliflower, chopped (I chopped mine into bite-sized pieces)
2-3 celery stalks, chopped
1 and 1/2 teaspoons chili powder
1/2 teaspoon Cajun spice powder (if you can’t find this, substitute whatever spice you like)
Salt, to taste
Pepper, to taste
1/3 cup water
1/2 cup Virginia ham, chopped
3-4 red potatoes, chopped
Chives, chopped, for garnish
4 eggs

Procedure:

1. In a large sauté pan (one that you can cover with a lid), heat the olive oil until shimmering.

2. Add the onion and garlic and cook until softened, about 4-6 minutes.

3. Add the ham, cauliflower, celery, chili powder, Cajun spice, salt, pepper, and water and let cook, covered, stirring frequently, until softened, about 5 minutes.

4. Add the red potatoes and let cook, covered, for about 5 more minutes, stirring frequently.

6. Top with fried eggs, season with salt and pepper, and garnish with fresh chives.

03:51 PM
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- Brunch, cauliflower, Eggs, hash, potatoes
0

Purple Potato Gratin

On one of my morning speedy runs through the grocery store, I noticed there were a few different fruit and vegetables available… I was so happy! We usually have the same old stuff… you know, the basic. But this time, I was able to get purple potatoes. I grabbed a few (I think it’s the first time I am able to contain myself and not buy too much of something) and brought them home not knowing what I was going to do with them.

It just so happens that Edith had also gotten some purple potatoes for herself, also happily browsing through recipes to prepare this new found vegetable among the boxes and baskets of the same boring stuff we usually find at the supermarket.

I know, I know… I shouldn’t complain, we have mangoes, pineapples, papayas, bananas and what have you. But we don’t have BIG seasonal produce varieties, or 7 kinds of tomatoes you can find at say… Whole Foods. Sigh.

Now, to get down to the recipes. I found this great gratin potato recipe, which I adapted by mixing purple potatoes and regular potatoes. I would recommend that you add bacon. I din’t have any at home, but the original recipe did call for it.

Edith tried a recipe from Smitten Kitchen, and she sent me the pictures so I could show you guys how they turned out. You can find her recipe here.

Purple Potato Gratin

Recipe adapted from Eating Out Loud
Servings: 3-4

Ingredients:

1 1/2 cups milk
1 tablespoon butter
2 tablespoons flour
2/3 cup grated cheddar cheese
1 lbs purple potatoes, unpeeled and sliced thinly
1 lb regular potatoes, unpeeled and sliced thinly
1 cup sliced shallots
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
salt/pepper to taste

Procedure:

Preheat oven at 350º
To make the gratin sauce place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the milk and stir until thickened. Stir in cheese, when melted remove from heat. Salt and pepper to taste.
In a frying pan, add the olive oil and shallots. Saute until shallots are slightly brown and caramelized. Remove from the pan.
Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with Parmesan cheese. Place into the oven for 40 minutes.